Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

French Vanilla Cupcakes Covered In Cinnamon Sugar

on October 15, 2013

2013-06-18 10.26.32The grocery store has a lot of great varieties of box cake mixes to choose from today. Sometimes you just don’t feel like making a cake from scratch or maybe you just don’t have the time.

This French vanilla variety is fabulous.  It’s a blank canvas to whatever you want to make it into.  I had bought some rose water from a specialty food store. I thought that might be interesting.

My secret ingredient is Ricotta cheese. Now when I make these I go ahead and make a double batch, one is just not enough, they are that good.  So for a double batch I put 1 teaspoon of rose water in wet mix, 2 teaspoons of real vanilla extract, and 8 ounces of ricotta cheese for a double batch.  You are not going to believe how moist they turn out, and the rose water just perfumes the cup cakes. Then I melt 1 stick of unsalted butter, and make a cinnamon sugar mixture.  When the cup cakes have cooled a little I dunk the tops into the melted butter and then into the cinnamon sugar.  I bet you can’t eat just one.


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